Chipotle worthy recipes {how to make a mexican feast!}

So recently I made lunch for a group of folks from church, many of which are of hispanic origin, all of which raved about how good my food was. One such gentleman complimented me on how great my guacamole was saying "not many people have the touch to make it this way, but you do!" and his wife, also from Mexico repeatedly told me that it was as good as if she had made it.

So. With that, I needed to get these recipes archived. :) And come down from my compliment high.

I really do enjoy cooking fresh, yummy food so it serves my heart well when it is well received and appreciated. It really is worth the time and effort to make things from scratch. With all that said, here are the recipes I used (and altered to suit myself).

Using a food processor, add just the liquid part of the can of chipotle peppers, (I put it in a strainer and pressed everything I could out. That should result in about a 1/4c of sauce) and add in all of the other ingredients until a paste forms. Add half of that and five pounds of chicken to a freezer bag or a bowl, turning chicken to coat. Refrigerate overnight. Grill like you would regular chicken breasts.

Avocados should feel squishy yet firm (like the palm of your hand), and be a nice dark green color on the inside. Cut the avocado in half and the remove the pit. Scoop the avocados and place in a medium bowl. Toss and coat with lime juice. Add the salt and using a fork or potato masher, mash until a smooth consistency is achieved. Fold in the remaining ingredients and mix well.

Guacamole should be made fresh as close to the time of the event as possible. When/if you have to store it, lay a piece of plastic wrap directly on the surface of the guac to prevent it from turning dark green.

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